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Jan K. Overweel
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Hazelnut Chocolate Chip Tiramisu

Prep: 20 min
8 Servings
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There’s this ongoing joke in the Italian community about Panettone being the gift that keeps on giving. If you give one to a friend at Christmas, expect it to be re-gifted back to you at Easter. Eating it right out of the package is awesome, and so is toasting it a little beforehand (an excellent home fragrance), but you can also use it in this recipe, and then bring it to the re-gifter’s pot luck.

Ingredients

Directions

  1. Slice the panettone into half inch strips (to fit in your preferred serving dish). Set them aside to dry out a little.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat a teaspoon of coffee liqueur, the egg yolks, and the sugar together on high until it doubles in size and takes on a glossy ivory colour. Stream in two tablespoons of espresso, and slowly add in the mascarpone to incorporate.
  3. In a clean, separate bowl, beat the egg whites until they form stiff peaks. Gently fold into mascarpone mixture.
  4. Mix the coffee liqueur into the espresso.
  5. Now form an assembly line to build your tiramisu: place one layer of panettone, moisten with a spoonful of boozy espresso, add a drizzle of nocciolata spread and top with mascarpone mixture. Make one more layer and chill in the fridge for at least 2 hours.
  6. Top with a dusting of cocoa powder and some toasted hazelnuts.

Tip: For a more efficient assembly, transfer the nocciolata spread to a piping bag (a sealable sandwich bag will do in a pinch) and the coffee to a squeeze bottle.

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.